AMARETTO NUT QUICK BREAD

2 cup all purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon nutmeg
1 1/4 cups nuts; chopped
1/4 cup vegetable oil
1 1/4 cups light brown sugar
2 large eggs
1 1/2 teaspoon vanilla extract
1 1/2 cups sour cream
1/2 cup amaretto*

Preheat oven to 350 degrees F. Grease and flour one 9-by-5-inch loaf pan or three 6-by-3-inch loaf pans.

Combine the flour, baking powder, baking soda, salt, and spice in a medium bowl. Add the nuts and stir until evenly distributed.

In another bowl, with a whisk, or in the workbowl of an electric mixer, beat together the oil and brown sugar until fluffy and light colored. Add the eggs and vanilla. Add the flour mixture to the creamed mixture in three equal portions, alternating with the sour cream and liqueur. Beat until smooth after each addition. The batter will be thin.

Pour the batter into prepared pan(s).

Bake in the center of the preheated oven 40 to 45 minutes for smaller pans or 50-60 minutes for larger pan, until the top is firm, the loaf pulls away from the sides of the pan, and a cake tester inserted into the center comes out clean. Cool in the pan 10 minutes. Remove from the pan onto a wire rack to cool completely. Wrap tightly in plastic wrap and chill overnight or up to 3 days before serving.

*1/2 cup water and 1 teaspoon of almond extract can be substituted for the Amaretto.

Adapted from source: Art of Quick Breads by Beth Hensperger